Chickpea Burgers

  • Prep Time10 mins
  • Total Time35 mins
  • Makes6 to 8 Servings
Chickpea Burgers

Photo: Maya Visnyei


  • 1/3 cup quinoa

  • 1/4 cup olive oil, divided

  • 2 cups chopped onion

  • 1 cup chopped cremini mushrooms

  • 1 tbsp chopped garlic

  • 1 1/2 tsp chili powder

  • 1 tsp dried oregano

  • 3 cups canned chickpeas, rinsed and drained

  • 1/2 cup toasted walnuts, pieces

  • 1/4 cup ground flax seed, (also called flax meal)

  • 1 tbsp Worchestershire sauce, (look for a vegan variety to make this recipe veg)

  • 2 tsp salt

  • 1/2 tsp black pepper


  • Bring a small pot of water to a boil over high heat. Add quinoa and cook for 8 to 10 min or until just tender. Drain in a fine-mesh sieve. Place sieve over empty pot on turned-off (but still warm) burner. Cover with a kitchen towel and let steam 5 min more or until quinoa is dry and fluffy.

  • Heat 2 tbsp olive oil in a large frying pan over medium. Add onions and sauté for 5 min or until lightly browned. Turn heat to high, add mushrooms and sauté for 4 min or until browned. Add garlic, chili powder and oregano; sauté 1 min longer. Remove from heat.

  • Pulse chickpeas and walnuts in the food processor until coarsely ground. Add onion mixture, quinoa, flax, Worcestershire, salt and pepper. Stir to combine. Divide mixture into 8 portions and press into patties about ¾-in. thick.

  • Heat 1 tbsp oil in a non-stick frying pan over medium. Working in batches and adding remaining oil as needed, fry burgers for 2 min a side or until browned and heated through. Serve with or without a bun.

Nutrition (per serving)

Protein 8g, Carbohydrates 25g, Fat 15g, Fibre 5g, Sodium 616mg.

Don’t need all the burgers tonight? Place them on a plastic wrap-lined tray and freeze in a single layer, then transfer to a sealed bag. Defrost in the fridge before frying.

Combine 2 tbsp mayonnaise with 1 tbsp Thai sweet chili sauce to top these tasty burgers.

This article was originally published on Mar 21, 2018